Marco Coccia

The Path

The title pizzaiolo, held by Marco Coccia at La Notizia 53 and La Notizia 94, points to a practice built on routine, heat, and control. In the New York restaurant, he leads the kitchen with the same steady attention that pizza demands at every stage. The work lives in the narrow space between dough and flame, where timing and restraint have to land together.

The Work Today

Technique sits at the center of the style Marco Coccia describes, and he keeps the language spare. “The dough is very light,” he says, which says enough about the texture he is after: airy, supple, exact. His Margherita uses fresh mozzarella, basil, tomato, and salt, and he draws the line there. “No garlic or dry cheese,” he says, keeping the formula fixed on essentials. The bake is just as exact. The pizza spends 90 seconds at 900 degrees Fahrenheit, a short, high-heat finish that leaves no room for drift. In that window, the Neapolitan method shows itself plainly: speed, restraint, and the need for every earlier step to be right.

Signature

Marco's signature dishes include Margherita. It is the pizza that best reflects his method: pared back, specific, and built on confidence in the basics. Fresh mozzarella, basil, tomato, and salt are enough, and he keeps them that way.

In Their Words “Definitely the Margherita. I make it with fresh mozzarella, basil, tomato, and salt. No garlic or dry cheese.” “The dough is very light. It’s cooked for 90 seconds at 900 degrees Fahrenheit.”

Acclaim

Coccia’s recognition on the page is the discipline of the style itself: Neapolitan pizza, a fixed bake, and a Margherita built from fresh mozzarella, basil, tomato, and salt. The measure here is exactness, not flourish; nothing is left accidental.